Last time I cooked squash in a cream and mustard sauce with a griddled pork chop while at the same time baking a birthday cake for my daughter. Fun but a bit knackering.
The sauce for the squash came out a bit disappointing. I cooked the squash in stock for an hour plus, took out squash and reduced the liquid it a lot (tasted great at this stage), then added mustard and cream. The cream (double) just seemed to make it too runny rather than the sauce like consistency I wanted. Anyone got any tips?
The sauce for the squash came out a bit disappointing. I cooked the squash in stock for an hour plus, took out squash and reduced the liquid it a lot (tasted great at this stage), then added mustard and cream. The cream (double) just seemed to make it too runny rather than the sauce like consistency I wanted. Anyone got any tips?